Monday, October 27, 2014

Moong Dal Kachori

Festival, food and fun! Yes we had our biggest festival of the year, Diwali and our new year!Sweets, savory and all yummy treats are still on my countertop. I was so busy with cooking and other chores that I didn't get the chance to write anything for the last three weeks so today I am overwhelmed with words lol where do I start?!I love Diwali and New Year. I still remember from childhood that I loved to do Rangoli. Rangoli is an art you can do with all different materials. but traditionally it is done with colors. I found fine colorful sand from Michaels. Also, I have made rangoli with lentils. I love it because when I do it I feel and get so much energy within me as well as divine and spiritual feelings around you!I have made so many sweets delicacies and savory food. Today I am going to share this tempting traditional Indian recipe with you all.

Wash yellow moong dal with water and soak in water for at least 3-4 hours. Make sure water should be 1 1/2 times more than the quantity of dal, so that the dal can soak in the water properly. You can add more if required.

After 4 hours, you can see dal is properly soaked and double in size. Drain water and add new water with 2 teaspoon of salt in dal and let it boil at medium heat.

Once dal is fully cooked in salty water, drain the excess water and let it cool down.

In another bowl mix all purpose flour, salt, cornstarch and whisk.

Add ghee (clarified butter) and mix the flour until it becomes lump free.

Knead dough with chilled water. Dough should be semi soft. Knead dough for 10 minutes and then cover it with cloth and set aside.

Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.

When the seeds crackle, add the drained moong dal and sauté for a few seconds.